Choc-mint candy cane cupcakes recipe

Choc-mint candy cane cupcakes recipe









Yield : 12

  • 50g butter, softened
  • 1½ cups white sugar
  • 1 1/3 cups self-raising flour
  • 1 cup milk
  • 3/4 cup cocoa, or powdered cooking chocolate
  • 2 eggs
  • 3/4 tsp vanilla essence


  • 1 egg
  • 1½ cups pure icing sugar
  • ½ tsp peppermint essence

Directions to make Choc-mint candy cane cupcakes recipe

Preheat oven to 180°C. Lay out cupcake papers. If you are using conventional cupcake papers, place in cupcake tins/muffin tins.

In a mixing bowl, combine the butter and sugar and beat well.

Cream butter and sugar in mixer.  Add eggs one by one and then vanilla essence – mix well.

Sift flour and cocoa in separate bowl.

Add half of the flour and half of the milk to the butter/sugar mixture, mix thoroughly. Add the other half.

Mix until well combined and is light and fluffy/mousse like.

Fill 3/4 of the way up the cupcake paper.

Bake for 15-20 mins, test with skewer.

To make the icing, beat one egg white until you have soft peaks.

Add 1½ cups pure icing sugar and 1/2 tsp peppermint essence and mix until smooth and glossy.

Spoon onto the cupcakes and stab with your candy cane!


  • Don’t add the candy canes until you are ready to eat the cupcakes. If you add them and then refrigerate them or leave for a while as the candy canes will go ikky with moisture.
  • I take a regular chocolate cupcake, top it with minty royal icing and put a candy cane in it!  It’s a little luxurious, refreshing, and hey – it’s chocolate!
  • These look really great and festive on a platter en masse very Christmassy.